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Afternoon Kaffee, Cake, Recipes  /  August 15, 2021

Raspberry Prasselkuchen (Raspberry Streusel Bars)

by Red Currant Bakery
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Thin puff pastry layered with bright and fruity jam and topped with buttery streusel, this Prasselkuchen is like an open faced raspberry toaster strudel with streusel on top.

Overhead view of raspberry streusel bars on puff pastry with a lemon glaze.

What is Prasselkuchen?

Prasselkuchen can be made a few different ways, but no matter what it always has a layer of puff pastry on the bottom and streusel on top. Jam can go between the puff pastry and streusel before baking or it can be brushed on warm to the freshly baked pastry and streusel. Most often, if the jam is layered between the pastry and the streusel then a glaze will be drizzled over the top once it is baked.

Can I use store bought Puff Pastry?

Yes! I love using store bought puff pastry for this recipe, it makes it a quick and easy dessert that is guaranteed to work! In the ingredients section you can find my recommendations for store bought puff pastry.

Can this be made in advance?

Yes, this kuchen (cake) actually tastes amazing the second day because the jam has had a chance to absorb into the pastry. But I do recommend eating it the first or second day that it is made.

More Streusel Recipes…

  • Peach Streusel Coffee Cake | Pfirsichkuchen
  • Cranberry Streuselkuchen
  • Lemon Blueberry Streuseltaler

Tips for making this Raspberry Streusel Bars

  • Once the frozen puff pastry has thawed, work quickly. The colder the butter in the pastry stays, the more it will puff!
  • Use any jam you want but don’t add too much, otherwise you will end up with a soggy bottom. The sizes of sheets of puff pastry will vary depending on the brand so the amount of jam listed in the ingredients is an approximation – you just want a thin layer of jam covering the whole surface of the pastry.
  • Allow the prasselkuchen to cool fully before cutting into it or serving it. This will help it to set up and the flavors to meld.
Ingredients needed for raspberry streusel bars.

Ingredients

  • All Purpose Flour: Any all purpose flour should work for the streusel in this recipe! I have not yet tried any other flours with this recipe.
  • Butter: Other than the butter that is already in the puff pastry, there is only butter added to the streusel.
  • Sugar: There is granulated sugar in the streusel and powdered sugar in the glaze.
  • Vanilla Extract: Vanilla adds a little welcome flavor to the streusel in this recipe.
  • Puff Pastry: This recipe uses 1 sheet of puff pastry but can easily be scaled up or down. The size/volume of puff pastry sheets will vary from brand to brand. I recommend using your favorite brand or making it from scratch using your favorite recipe. Dufour makes my favorite store bough puff pastry because of its quality but the puff pastry from Pepperidge farms also performs well.
  • Jam: Any jam will work for this recipe – I like to use something tart, like raspberry jam, to balance out the sweetness of the streusel, but use your favorite!
  • Lemon juice: Lemon juice is the liquid in the glaze of this recipe but you can also replace it with water if you don’t think the lemon will work well with the jam you choose.
Side view stack of raspberry prasselkuchen with the layers of puff pastry visible.

How to make Raspberry Prasselkuchen

  • Preheat the oven to 400 F and place a rack in the middle of the oven.

Make the Streusel

  • Combine all streusel ingredients into a medium bowl. Rub the butter into the dry ingredients by hand until there are no dry bits left. Set aside.
process of how to make buttery streusel.

Assemble & Bake

  • Defrost one sheet of puff pastry according to the package instructions.
  • Roll the pastry out on a well floured surface until it has lengthened a few inches in one direction.
  • Line a baking sheet with one layer of parchment paper and then lay the pastry on top.
  • Spread the jam, saving a few tablespoons, out into a thin even layer over the pastry using an offset or rubber spatula.
  • Crumble the streusel over the jam so that the jam is barely visible.
  • Spoon the remaining jam over the top of the streusel in teaspoon sized dollops.
3 process images showing how to assemble raspberry streusel bars.

Bake & Glaze

  • Bake the prasselkuchen for 20-25 minutes – rotating halfway through – until the streusel and bottom of the puff pastry are golden brown.
  • Remove from the oven and leave to cool fully.
  • In a medium bowl, whisk the powdered sugar and lemon juice together until a thin glaze is formed. Drizzle the glaze over the cooled prasselkuchen.
  • Cut into 12 or 16 pieces and enjoy!
Process showing how to bake and glaze prasselkuchen.
Image that requests readers to rate and review the recipe.
Overhead view of raspberry streusel bars baked on puff pastry with lemon glaze.
Print Recipe
5 from 6 votes

Raspberry Prasselkuchen

Thin puff pastry layered with bright and fruity jam and topped with buttery streusel, this Prasselkuchen comes together fast but tastes like it took hours of work.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Afternoon Kaffee, Dessert
Cuisine: German
Keyword: puff pastry, Raspberry, Streusel
Servings: 12
Calories: 331kcal

Ingredients

Streusel

  • 150 grams ap flour
  • 75 grams granulated sugar
  • 100 grams butter softened
  • 1 tsp vanilla extract

Kuchen

  • 1 sheet puff pastry
  • 6 oz raspberry jam

Glaze

  • 150 grams powdered sugar
  • 1 tbsp lemon juice more if needed

Instructions

  • Preheat the oven to 400 F and place an oven rack in the center of the oven.

Make the Streusel

  • In a medium bowl add in the flour, butter, sugar and vanilla.
  • Rub the butter into the flour and sugar with your hands or a fork until there are no more dry bits.

Assemble & Bake

  • Line a baking sheet with parchment paper.
  • On a floured surface, roll the puff pastry out a few inches in one direction.
  • Lay the puff pastry onto the parchment paper and spread the jam, reserving a few tablespoons, out over the pastry in a thin even layer.
  • Top the jam with the crumbled streusel and then dollop the remaining jam over the streusel.
  • Bake the pastry for 20-25 minutes (rotating the pan halfway through) until both the streusel and pastry are golden brown.
  • Once baked, remove it from the oven and place on a wire rack to cool fully.

Glazing

  • In a medium bowl, whisk the powdered sugar and lemon juice together until you have a smooth glaze.
  • Drizzle the glaze over top of the cooled prasselkuchen. Then, cut it into 12 pieces before serving.

Notes

Once the puff pastry is defrosted, assemble the prasselkuchen quickly so that the pastry stays cold. If the jam is too stiff to spread, heat it briefly in the microwave to soften it before spreading over the pastry. This is best eaten the day of or next day after being baked. Store in an airtight container at room temperature.

Nutrition

Serving: 1slice | Calories: 331kcal | Carbohydrates: 47g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 110mg | Potassium: 41mg | Fiber: 1g | Sugar: 26g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.

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12 comments

  • Shandelle
    July 25, 2022

    5 stars
    Made this yesterday, Omgosh! I was so pleased at how easy and quick it was to put together, even though this was my first time using a scale. I will not be afraid to use the scale again.
    The hardest part was waiting until it cooled. My husband said it was a definite keeper. So yummy! Thank you so much for sharing

    Reply
    • Red Currant Bakery
      July 29, 2022

      Oh this makes me so happy!!! Thank you so much and I’m so happy that the scale wasn’t as bad as you thought!

      Reply
  • Nicole
    August 10, 2022

    5 stars
    Such a great recipe hack! I love using the frozen puff pastry; who has time (or needs) to make their own these days?! I’ve made this multiple times for guests and everyone LOVES it. It’s quick, it’s easy, it’s beautiful; what more do you need?

    Reply
    • Red Currant Bakery
      August 13, 2022

      Yayyyy! This makes me so happy – thank you so much for your review!

      Reply
  • Raysa
    August 13, 2022

    5 stars
    I absolutely love this recipe! So easy to make so delicious and it’s perfect in the morning with coffee or for afternoon tea. This is a must keep recipe 🥰

    Reply
    • Red Currant Bakery
      August 13, 2022

      Thank you so so much Raysa!!! I’m so glad you enjoyed this recipe ❤️

      Reply
  • NTG
    August 15, 2022

    5 stars
    Made this recipe for a potluck last week. OMG it was as easy to make as it is delicious!! I used homemade blueberry jam but otherwise followed the recipe exactly. Friends were very impressed and I was happy to tell them all how easy it was to make. I will definitely be keeping some frozen puff pastry on hand to be able to make this recipe on short notice for any future gatherings!

    Reply
    • Red Currant Bakery
      August 18, 2022

      Thank you so much!!! I’m so glad it worked out and everyone liked it!

      Reply
  • Linda VL
    August 19, 2022

    5 stars
    Really good and easy to make. I only had gluten free puff pastry here(normally I wouldn’t have this around, but, thought I would “use it up” for this recipe). This turned out really well, even with the gluten-free, offbrand
    puff pastry. This will be doubly good with the real thing(real puff pastry), like Pepperidge Farms or Trader Joes in season. Thank you! I will try more of your items. Do you happen to have a lemon and raspberry bundt cake recipe?

    Reply
    • Red Currant Bakery
      August 25, 2022

      Oh that’s so wonderful Linda! I’m so glad you liked even with the gluten-free puff pastry. Thank you so much for the review!

      Reply
  • Tabitha
    August 24, 2022

    5 stars
    Made this recipe too and it was so delicious! Definitely will be making it again! Thank you!

    Reply
    • Red Currant Bakery
      August 25, 2022

      Yay thank you so much Tabitha, I’m so happy to hear that!

      Reply

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Audrey Leonard - Owner of Red Currant Bakery

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